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Integral
Leader who offers 20+ years experience in Dining Services
Operations, Program Development, Event Planning, and Financial Controls, and who
directs cross-functional teams by example and with integrity to deliver services
excellence while rising above challenges to improve the bottom line and achieve
winning business outcomes.

Top Performer who makes decisions
to reflect positively on dining services efficiency, business well-being, and
client satisfaction, along with providing
recruitment to encourage diversity, low turnover, and high levels of
company loyalty.

Developed a campus-wide food allergy awareness and safety system
for Kent Place School, including meeting with students, parents, faculty, and
staff to discuss comprehensive special
dietary needs and various allergy restrictions.

Interfaced with NSF on quarterly food safety and facility audits
as the Resident Director of Dining Services for AVI Food Systems, and instructed
teams on the utilization of ServSafe and HACCP food safety, temperature, and
production logs.

Coordinated an innovative dining hall composting program and
campus vegetable and herb garden, along with leading popular student cooking
classes and providing integral food demonstrations.

Professional Synopsis

Compass Group USA Flik
International, Briarwood, NY 2013
Present

Director of Dining Services (2015 Present)

United Nations International School

Capitalize on the opportunity to lead forward-thinking
food service operations, including recruiting, training, mentoring, and
managing details-focused teams while actively facilitating a strategic
$500,000 servery renovation.

Expertly support dining services operations by
collaborating with professionals during on-site safety audits.

Doubled sales via the
implementation of a dynamic new catering guide.

Successfully implemented a new
POS system with a web payment interface.

Designed a new food menu /
program and established a Food Allergy Awareness Program.

Food
Service Director (2013 2015)

Archbishop Molloy High School

Applied
proven leadership talents toward directing a food program and meal plan
development from the ground up for this
new account, including training, mentoring, and managing teams, as well as
holding meetings to meet objectives.

Led
a team of 40 employees within 3 restaurants and 1 retail unit with $13
million in volume, including properly documenting monetary values via cash
handling practices, as well as overseeing menu planning and inventory
control.

Additional
Professional Roles Held Prior to 1997; Details Provided Upon Request